If you love decadent holiday desserts but want something easier than a traditional cake roll, this Cookie Butter & Maple Cheesecake Brownie Yule Log is pure magic. It starts with a rich, rollable brownie base, layered with a cinnamon-spiced “cookie butter” filling and a silky maple cheesecake buttercream. Rolled up and coated in a glossy chocolate ganache, it tastes like a mashup of a brownie, Biscoff spread, and maple cheesecake.
And the best part? The brownie is not only delicious, but is easier to roll, making this Yule log beginner-friendly and naturally gluten-free and refined sugar-free!
Why You Will Love These Brownie Yule Log
Rolls beautifully thanks to the soft brownie texture
Gluten-free (almond + tapioca flour)
No refined sugar when using maple syrup & refined sugar free chocolate
Cookie butter-inspired filling without processed spreads
Maple cheesecake frosting = creamy, dreamy perfection
Show-stopping dessert that’s easier than it looks
👉 How to Make a Rollable Brownie (The Secret!)
To keep a brownie rollable:
Bake it just until set
Cover with plastic wrap while warm
Cool for 15 minutes before filling
This traps steam, keeping the brownie soft and flexible.
Tips & Tricks for the Best Yule Log
✔️ Don’t overbake the brownie
You want it just set. Soft = rollable. A dry brownie will crack.
✔️ Cover while warm
Placing plastic wrap over the warm brownie traps steam and keeps it flexible.
✔️ Use runny nut butter
Warm your almond/cashew butter slightly so it spreads smoothly without tearing the brownie.
✔️ Chill before adding ganache
A cold log helps the ganache set quickly and evenly.
✔️ Spread thin layers
Too much filling can cause the log to burst, so apply a thin layer of cookie butter and a moderate layer of cheesecake buttercream.
✔️ Use the parchment paper as your guide
Lift, roll, and tighten the log using the parchment beneath — it keeps everything neat.
✔️ Create a “bark” effect
Drag a fork through the ganache before it fully sets for a realistic Yule log look.
✔️ Add decorations
Powdered sugar “snow,” sugared cranberries, rosemary “pine,” or a white chocolate drizzle elevate the presentation instantly.
FAQs
Can I make this Yule log ahead of time?
Yes! This dessert is perfect for prepping ahead. Assemble and coat with ganache, then store in the fridge for up to 5 days. The flavors actually deepen as it rests.
Is it possible to freeze the brownie Yule log?
Absolutely. Freeze the entire log or slice it and freeze in an airtight container. Thaw in the refrigerator overnight before serving.
Can I use almond butter instead of cashew butter?
Yes! Almond butter works wonderfully, though cashew butter provides a slightly creamier “Biscoff-like” texture.
What size pan should I use?
A 10×15-inch jelly-roll pan is essential. A larger or smaller pan will change the thickness and make rolling harder.
Why cover the brownie with plastic wrap while it cools?
The steam softens the top, making it flexible and preventing cracks when rolling.
My brownie cracked — what can I do?
Good news: ganache hides everything!
Keep rolling gently, assemble the log, and once it’s coated, no one will know.
Cookie Butter & Maple Cheesecake Brownie Yule Log
Ingredients
Rollable Brownie Base
- 1 cup semi-sweet chocolate chips
- 6 tbsp unsalted butter
- 1/3 cup maple syrup
- 2 large eggs room temp
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 2 tbsp cocoa powder
- 2 tbsp tapioca flour
- Pinch of salt
- 1/4 tsp baking powder
Cookie Butter Filling
- 1/2 cup cashew butter or almond butter runny
- 2 tbsp melted coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1/2 tsp cinnamon
- Pinch of salt
Maple Cheesecake Buttercream
- 3/4 cup unsalted butter room temp
- 1/2 cup cream cheese
- 1/4 cup maple syrup
- 1 tsp vanilla
Chocolate Ganache
- 4 oz semi-sweet or dark chocolate chips or finely chopped
- 1/4 cup half-and-half
Instructions
Part 1 — Bake the Rollable Brownie
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper.
- In a saucepan (or microwave), melt chocolate + butter together. Remove from heat and whisk in maple syrup.
- Whisk in eggs and vanilla.
- Add almond flour, cocoa, tapioca flour, salt, and baking powder. Mix until smooth.
- Spread batter evenly in the pan. Bake 10–12 minutes, just until set. Soft = rollable. Don’t overbake.
- Lift the brownie out using the parchment. Cover the top with plastic wrap and let it cool for 15 minutes—this prevents cracking.
Part 2 — Make the Cookie Butter Filling
- Stir together cashew (or almond) butter, coconut oil, maple syrup, vanilla, cinnamon, and salt until smooth.
Part 3 — Make the Maple Cheesecake Buttercream
- Beat butter and cream cheese until fluffy.
- Add maple syrup and vanilla; whip until creamy.
Part 4 — Assemble the Yule Log
- Remove plastic wrap and spread a thin layer of cookie butter filling over the brownie.
- Add a layer of maple cheesecake buttercream on top.
- Using the parchment to help, gently roll the brownie into a log.
- Place seam-side down on a baking sheet and chill 30–60 minutes. If your log is more flat than round, don't worry; you can use your hands to shape it once it's cold.
Part 5 — Ganache Coating
- Melt chocolate and half-and-half together until smooth. Cool briefly.
- Spread the ganache over the chilled log.
- Drag a fork across the top for a bark-like texture, or drizzle white chocolate for decoration.
- Chill until set. Slice and enjoy!
